• Chocolate mousse tarts (Richo's Bar Snacks)

Skip the fuss of homemade shortcrust pastry and fill ready-made tart shells with this simple but decadent smooth chocolate mousse.






Skill level

Average: 3.6 (36 votes)


  • 2 eggs
  • ¼ cup white sugar
  • 70 g butter, melted, cooled
  • ½ tsp vanilla paste
  • ⅓ cup cocoa powder
  • ⅓ cup white flour
  • ⅓ cup milk
  • 9 ready-made, blind baked single-serve tart shells
  • icing sugar, to dust
  • ⅓ cup sour cream, to serve
  • mint sprigs, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 160°C. Use a stick mixer to whisk eggs until frothy. With motor running, add sugar; the mixture should start to thicken. Add melted butter and mix to combine.
  2. Add vanilla, cocoa and flour, and mix until combined. Slowly add the milk and mix to create a smooth batter.
  3. Place tart shells on a tray, and divide batter evenly between shells. Bake for 8-12 minutes, or until centre is still slightly soft. (The residual heat will continue to cook them as they cool.)
  4. To serve, dust with icing sugar and top with a quenelle of sour cream. Garnish with a sprig of mint.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.